Rice and papaya pudding
This dish is the ultimate in comfort food. Don't worry if papaya's not your thing - you can use your favourite fruit instead. Also, the top can be sprinkled with sugar and caramelised for something different.
Ingredients
30g butter
Half a large papaya, about 500g, peeled and deseeded
1 tsp ground ginger
2 vanilla beans, split and seeds scraped
90g white rice, medium grain
500ml milk
1 pinch salt
90g caster sugar
2 egg yolks
90ml cream
Method
Preheat oven to 180C. Lightly grease six 200ml ramekins. Cut papaya into small pieces. Melt butter in a saucepan, add papaya, ginger and a vanilla bean. Cook gently for about 15 minutes, until soft. Reserve. Place rice, milk, salt and remaining vanilla bean in a heavy-based saucepan and bring to a simmer. Cook for about 30 minutes, until rice is tender, stirring occasionally to prevent catching on the bottom. Combine sugar, yolks and cream in a bowl. Ladle some hot milk mixture from the rice into the yolks and stir well before slowly pouring yolk mix into rice and stirring to combine. Spoon papaya into the bottom of ramekins, fill with rice mixture to the top and bake in a water bath in the oven for 30 minutes or until set. Puddings may be served warm or cold.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
